Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

By tunes

This is a sure fire pleaser. Even non-sweet potato lovers gobble this one up.

Ingredients

• FOR SWEET POTATOES:
• 22 ounces red skinned sweet potatoes (yams), peeled and cut into 1 inch pieces
• 6 tbsp unsalted butter at room temperature
• 1 large egg
• 6 tbsp sugar
• 1 tsp pumpkin pie spice
• pinch of salt
• FOR TOPPING:
• 1 1/2 cups cornflakes, crushed (i don't used the packaged crumbs because they are too fine)
• 1/2 cup (packed) brown sugar
• 1/2 cup chopped pecans
• 6 tbsp unsalted butter, melted

Details

Servings 6

Preparation

Step 1

Preheat oven to 400F. Cook potatoes in large pot of boiling water until tender, about 15 minutes. Drain and transfer to a large bowl and add butter. Using electric mixer beat until smooth. Add egg, sugar, spice, and salt. Beat to blend. Transfer mixture to 8x8-inch baking dish (make ahead to this point- cover and chill-let come to room temp to continue)

Bake potatoes until beginning to brown around edges and slightly puffed (25+/- minutes)
Meanwhile, mix together all topping ingredients in bowl.
Spoon topping evenly over potatoes. Bake until golden brown-about 10 more minutes.

ENJOY!